Fish To Dish

08/24/2026

White Fish with Old Bay Garlic Mayo

Ingredients:
- 4 white fish fillets such as tilapia or haddock (5-6 ounces each)
- 1/2 cup mayonnaise
- 4 cloves garlic, minced very fine
- 2 tablespoons fresh lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons melted butter
- 1/2 teaspoon Old Bay seasoning
- Paprika for dusting
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving

Instructions:
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, combine the mayonnaise with the minced garlic, lemon juice, 1 teaspoon Old Bay seasoning, Dijon mustard, salt, and pepper, mixing until well blended.
3. In another bowl, mix together the panko breadcrumbs, Parmesan cheese, melted butter, 1/2 teaspoon Old Bay seasoning, and fresh parsley.
4. Pat the white fish fillets dry and place them on the prepared baking sheet.
5. Season the fish lightly with salt and pepper.
6. Spread a generous layer of the Old Bay garlic mayo (about 2 tablespoons per fillet) over the top of each fish piece.
7. Top with the panko mixture, pressing gently so it adheres to the mayo.
8. Dust lightly with paprika for color and extra flavor.
9. Bake for 12-14 minutes until the fish is opaque and flakes easily, and the panko topping is golden brown and crispy.
10. Remove from the oven and transfer to serving plates.
11. Serve hot with lemon wedges on the side.

08/24/2026

08/24/2026

White Fish with Dijon Caper Mayo

Ingredients:
- 4 white fish fillets such as cod or flounder (5 oz each)
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 3 tablespoons capers, chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley, finely chopped
- 1 clove garlic, minced very fine
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Cooking spray
- Lemon wedges for serving

Instructions:
1. Preheat your oven to 400°F and spray a baking sheet with cooking spray.
2. In a small bowl, combine the mayonnaise, Dijon mustard, whole grain mustard, chopped capers, lemon juice, fresh parsley, minced garlic, salt, and pepper, stirring until smooth and creamy with visible caper pieces throughout.
3. Pat the white fish fillets dry with paper towels and arrange them on the prepared baking sheet.
4. Drizzle the fillets lightly with olive oil and season with a small pinch of salt and pepper.
5. Spread the Dijon caper mayo mixture generously over the top of each fish fillet, creating an even, protective layer.
6. Bake uncovered for 12-14 minutes, until the fish flakes easily with a fork and the mayo topping is warm and the fish is cooked through.
7. Let rest for 1-2 minutes before serving.
8. Serve immediately with fresh lemon wedges on the side.

08/24/2026

Fun for all ages! Book your family friendly fishing charter in Sitka Alaska.

✈️ or 🚢Fly or cruise in to experience the best fishing in Alaska!

📞 907-738-3018
📧 [email protected]

06/29/2026

Don't miss the Boat! Make your Reservation today!! www.FishEmeryville.com https://conta.cc/4xRLy1a

Email from Fish Emeryville Don't Miss the Boat! Bay Area Salmon Anglers score LIMITS!!! The Bay Area Salmon Summer Season kicked off over the weekend with most anglers scoring limits. Fish were excell

05/24/2026

05/24/2026

We had a private boater drop off 4 limits of rock cod and ling cod today. Beautiful great Fish and we had an opportunity to backpack several whole fish.

We handle everything from Crappie to Long Range Bluefin, all commercially packed in individually marked five mil bags !

Don’t forget to contact the landing in Emeryville to make your salmon season reservations.

www.DocksideProcessing.com or 510-697-9360

05/10/2026

Often seen, rarely landed….White Sea Bass! Private boating dropped off a beautiful San Francisco Bay, version. Wildly delicious and if you appreciate collars, a definite delight!

Www.DocksideProcessing.com or [email protected] for reservations

05/08/2026

Baked Halibut with Parmesan Dijon Panko Crust

Ingredients:
- 4 halibut fillets (6 oz each)
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 3 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- Zest of 1 lemon
- Salt and pepper to taste
- Olive oil for drizzling

Instructions:
1. Preheat oven to 400°F and grease a baking dish with olive oil.
2. In a small bowl, mix together both Dijon and whole grain mustards, then add minced garlic and stir well.
3. In another bowl, combine panko breadcrumbs, grated Parmesan cheese, fresh parsley, dill, and lemon zest.
4. Drizzle melted butter into the breadcrumb mixture and toss until evenly coated and crumbly.
5. Place halibut fillets in the prepared baking dish and season with salt and pepper.
6. Spread a thin layer of the mustard mixture on top of each fillet.
7. Divide the panko-Parmesan topping evenly among the fillets, pressing gently to adhere.
8. Bake for 12-14 minutes until halibut is opaque and the crust is golden brown and crispy.
9. Serve hot with roasted vegetables or a fresh salad.